Gluten Free Mini Egg Cakes!

31st March 2020
Blog post

I was reminded of “Cadbury Mini Egg Cakes” in the supermarket the other day and started to REALLY crave them! I thought “we can’t be having that!” and set out making my own.

Really happy with how they’ve turned out – hope you guys love them too!!

Ingredients

Here’s all you need (plus a electric mixer/wooden spoon and a spatula for spreading the chocolate)!

Dairy free?

Just change the chocolate & mini eggs for dairy free versions. For mini eggs, you could use Rhythm eggs or D&D. Or even something totally different like a Moo chocolate bunny or some “Easter Fun” Haribo sweets!

Substitutes:

  • Light Brown sugar – just replace with more Caster sugar (ie 225g caster sugar in total)
  • Self Raising flour – use 225g plain flour & 3 tsp baking powder

Haven’t got a cupcake tray/cases? You could easily make this in a larger cake tin, round or square, and cut out some circles yourself! I recommend cutting a circle out of a piece of paper as a template. Tip: It’s actually easier to cut cake from frozen, so stick it in the freezer before you try!

Mini Egg Cakes

Prep Time45 mins
Cook Time25 mins
Servings: 12 very large mini egg cakes
Course: baking, Dessert

Ingredients

Cakes

  • 210 g spread/butterI use a tub of Flora (original or dairy free)
  • 150 g caster sugar
  • 75 g light brown sugar
  • 3 eggs
  • 225 g self raising flour
  • 3 tbsp cocoa powder

Construction

  • 150 g spread/butter
  • 350 g icing sugar
  • As many mini eggs as you'd like
  • At least 400g of chocolate to coat the whole thingtakes A LOT of chocolate to cover the whole thing, I recommend coating the tops of the cakes with whatever chocolate you have and seeing how much you have left

Instructions

Making the Cakes

  • Preheat your oven to 180oC (fan).
  • Line your cupcake tray with cupcake cases.
  • In a large bowl, whisk together the butter & both types of sugar until fully combined
    >You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 2 mins.
  • Crack all the eggs into a separate bowl & beat together.
  • Add the half the beaten eggs, half the flour and half the cocoa powder to the butter/sugar and whisk together until JUST combined (20-30 seconds).
    Repeat for the rest of the ingredients, making sure you scrape right down to the bottom of the bowl and around the sides so everything is thoroughly mixed.
  • Spoon the mix into your cupcake cakes. They should be about 2/3 full to give it enough room to expand when it bakes – for me, that was about 1.5 heaped tbsp full.
  • Bake for approx 25 mins.
    >You’re looking for them to be firm on top but slightly springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
  • Transfer to a baking tray and leave to cool thoroughly before moving onto the next step.

Construction!

  • Take 1 cupcake. Slice off the top so it looks like the pic (it’s easier to do this if you leave it in its case).
  • Remove all the cases, place the cakes on a plate/tray and place into the freezer to firm up for at least 10 mins to harden up (makes the next step easier!)
  • Whisk together the remaining butter and icing sugar until pale and smooth (takes at least a minute).
  • Slice each cake into 3 pieces (cut from the top to the bottom).
  • Add a layer of buttercream in between each piece and sandwich them back together
  • Place back in the freezer whilst you complete the next step…
  • Melt your chocolate!
    My preferred method: This is a cheating way of "tempering" chocolate – will keep it shiny and keep its texture once its set again.
    >Add about an inch of water to a saucepan and bring to a simmer.
    >Break up 2/3rds of your chocolate and place into a mixing bowl, over the saucepan. Make sure the base of the bowl doesn't touch the water.
    >Stir until melted and then take off the heat.
    >Add the remaining 1/3rd and stir (off the heat) until its all melted too.
  • Coat your cakes in chocolate! This recipe requires A LOT of chocolate! I recommend you start by coating the tops and then seeing if you have any left to do the sides. They look pretty with just the tops anyay!
  • Whilst the chocolate is still slightly wet, place your mini eggs ontop of each cake.
  • Want to make chocolate curls? They hide any mess underneath haha!
    >Pour a little of the chocolate onto a flat surface – a recommend the underside of a baking tray.
    >Spread into a very thin layer (thin as possible!).
    >Leave to set, then use a spatula to scrape curls off the tray. There's tons of youtube videos for this
    ….ALTERNATIVELY, use a broken up Flake bar!
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